ROTELLI PIZZA PASTA

High Priority - Operating with an expired Division of Hotels and Restaurants license. -Observed hotel and restaurant license expired on 12/01/2025. . Operator renewed his license during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed meatballs hot held in steam table at 127F. Per operator, meatballs reheat 1.5 hours before the inspection. Operator reheat meatballs to 181F. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ -Observed food managers certification for Rodrigo Valsdares and Hudson Vargas expired on 08/27/2025. Warning

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Try to calibrate thermometer.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black mold like substances buildup on can opener blade.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - Spray bottle containing toxic substance not labeled. -Observed an unlabeled spray bottle with cleaning chemical at prep station.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black substances buildup inside ice machine.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl used to dispense salt at cook line.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of dust buildup on AC vents and Ceiling tiles throughout kitchen.

Basic - Food stored on floor. Observed containers with cooking oil stored on kitchen floor.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of black mold like substances buildup on can opener holster.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed cases with unwashed onions and lemons stored over various sauces in walk in cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Observed accumulation of black mold like substances buildup on walls at 3 compartment sink.

High Priority - Dented/rusted cans present. See stop sale. Damaged/spoiled/recalled food not properly segregated. Observed 1 dented can of chopped clams. Warning

High Priority - Nonfood-grade bags used in direct contact with food. Non food grade bags containing ice in direct contact with chicken. Operators placed non food grade bags filled with ice inside food grade plastic bags. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza prep table; sliced tomatoes (52F - Cold Holding); sliced ham (50F - Cold Holding). As per operator foods in unit not portioned or prepared today. In u it less than 4 hrs. Observed containers of foods sitting atop of ice not buried. Operator placed bags of ice of food items to quick chill Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Hudson Vargas 8/27/25 Rodrigo Valaderes 8/27/25 Warning

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired IFSEA certificate Warning

Basic - Employee with no beard guard/restraint while engaging in food preparation. No beard guard for employees Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer behind fan unit. Warning

Basic - - From initial inspection : Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed ROP fish kept in 4 drawer lowboy coolers, thawed but not taken out of package as per instructions. Warning - From follow-up inspection 2025-07-22: Observed same Time Extended

Basic - - From initial inspection : Basic - Single-service articles improperly stored. Aluminum containers stored on top shelf not covered or stored inverted. Warning - From follow-up inspection 2025-07-22: Observed same Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine soiled with dust and lime scale. - From follow-up inspection 2025-03-25: Observed at callback inspection same. Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Underneath left flip top behind grill area, observed container of raw eggs over ready to eat sauce. Operator switched so that the eggs are on the bottom. Corrected On-Site Repeat Violation Warning - From follow-up inspection 2024-04-11: Container of raw eggs over veal Demi-glace Admin Complaint Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation Warning - From follow-up inspection 2024-04-11: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2024-04-11: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw salmon above container of cooked lasagna on speed rack in walk in cooler. Operator moved container of raw salmon below container of cooked lasagna. Corrected On-Site Admin Complaint

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Bulletin sent to operator. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed on prep table in kitchen, Cooked pasta 117F at 2:35pm (prepared cooling from 1:50pm) to 105F at 3:20pm. Based on temperatures taken at two times, pasta will not reach 70F in 2 hours. Employee spread pasta on pan and placed in walk in cooler to rapid chill to 70F. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kits on-site.

Basic - Bowl or other container with no handle used to dispense food. Observed a scoop in flour container with no handle. Operator removed scoop from container.

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank not secured with chain. Operator chained CO2 tank. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed towel under cutting board on flip top cooler opposite cook line. Operator removed towel.

Basic - Working containers of food removed from original container not identified by common name. 1) Containers of flour on shelf under cook line and in storage not labeled. 2) Spray bottle of water in pizza station not labeled. Operator labeled containers. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator paid license fee on site Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw pooled eggs stored over cooked sauce in reach in cooler .

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over cheese in walk in freezer.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Per operator pizza made at 4:00pm. Operator placed time mark on pizza.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed above 200ppm stored at cook line that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety milk opened and held more than 24 hours not properly date marked after opening. Operator labeled products Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade with build up mold like substance on blade.

Intermediate - Observed Handwash sink used for purposes other than handwashing.

Intermediate - Observed Spray bottle containing toxic substance not labeled. Operator labeled spray disinfectant Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed salads prepared Wednesday 24 hours without date marking Observed pasta, linguini, spaghetti, penne pasta made on Wednesday 22nd more than 24/hours not date marked. Operator labeled products Corrected On-Site

Basic - Observed Working containers of vodka, wine, ground pecan and flour removed from original container not identified by common name.

Basic - Accumulation of black/green mold-like substance in the interior of nozzles of soda machine.

Basic - Commercially processed reduced oxygen packaged fish salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Employee personal items cellular phone stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

Basic - Observed Bowl or other container with no handle used to dispense chopped clams in reach in cooler

Basic - Observed Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash at front hand washing sink

Basic - Observed In-use wet wiping cloth/towel used under cutting board. At cook line.

Basic - Single-service articles to go containers not stored inverted or protected from contamination.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observer interior of ice machine with located by dish machine with mold build up. - From follow-up inspection 2022-09-12: Still observed Operator started taking apart ice machine to clean Time Extended Corrective Action Taken

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in coolers and shelves, gaskets with mold build up. - From follow-up inspection 2022-09-12: Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -Observed Dishwasher (Chlorine 0ppm)- operator contacted technician for repair and set up the triple sink chlorine sanitizer at 100ppm. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. At the cookline- operator removed from inside of the salt. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Dry storage area- Stored in container of seasonings.

Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored over the front line.

Basic - Working containers of food removed from original container not identified by common name. Containers of seasonings and spices.

Intermediate - Handwash sink not accessible for employee use at all times. Main kitchen Cook line HWS- observed bucket of water stored inside HWS. Operator removed bucket of water. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Main kitchen cook line counter top cooler- observed 2 ounce container inside grated parmesan cheese. Operator removed container. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Front counter- license was inside picture frame not visible/behind other documents. Advised operator to to make license visible.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Main kitchen expediter line-observed container of forks, spoons and knives in standing water temperature ranges 71-76°F.

Basic - Working containers of food removed from original container not identified by common name. Main kitchen cook line- observed container of bacon, nuts and croutons with no labels.